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Golden Yellow Beet Salad with Fresh Vermont Goat Cheese



2 lbs. yellow beets
2 pcs. bay leaf
1 cup white balsamic vinegar
1/2 cup sugar
1 1/2 cup red onions, chopped
10 oz. fresh crumbled goat cheese
4 pcs. edible flower
salt & pepper to taste


Clean and wash your beets and cut top off. (You could use any color beet).

In a pot, put sugar, 1/2 cup vinegar, beets and top with water.
Add bay leaves, boil until beets are tender and then remove from water
and peel under cold water right away and reserve.
Reduce beet water 2/3 and reserve after straining and cool down.

Next day, slice beets very thinly. Add chopped onions and the rest of the
white balsamic vinegar and a little of the beet water reduction.
Salt, pepper to taste and serve in plate by topping with fresh goat cheese and
an edible flower and serve to eat.

Bon appetite!